<\/p>\n
A staple of Southwestern fare, the classic bowl of chili is the go-to comfort food of many locals.<\/p>\n
To celebrate chili\u2019s popularity, Southwest Open School teacher Casey Simpson pulled off a well-attended chile contest Thursday featuring seven competitors.<\/p>\n
\u201cEveryone family has their own recipe, and it\u2019s cheap to make,\u201d Simpson said. \u201cWhat better way to serve the community a meal than a chile contest?\u201d<\/p>\n
Senior Kate Wright and her mom took top honors, serving up the family\u2019s green chili.<\/p>\n
\u201cI grew up on it,\u201d Kate said. \u201cWe make it with chicken, and spicy green chilies. It\u2019s also great for Navajo tacos.\u201d<\/p>\n
She seemed to revel in a her friend Chubs\u2019 reaction to her hot recipe. \u201cHe turned red and started sweating, but kept on eating. It\u2019s good.\u201d<\/p>\n
Junior Quincy Brito took second in a tie with Rita Stramell, and third place went to Cottin Klumker-Rodd. Brito made a more mild red version with green peppers, plus another style with a little kick.<\/p>\n
\u201cI served up four gallons in 40 minutes,\u201d she said. \u201cI like that it went so fast. \u201cIt\u2019s simple, not too spicy, and easy to put over hotdogs.\u201d<\/p>\n
She and her mom modeled the recipe off of their favorite Wendy\u2019s chili, adding ideas they got from the Internet.<\/p>\n
\u201cWe saw so many varieties, like adding elk meat,\u201d Brito says.<\/p>\n
The contest was part of the annual Fall Fest alumni party at SWOS, which also featured the local band Wake Up Laughing.<\/p>\n
On the perfect fall day, the campus was filled with students and families clutching bowls of homemade chili while enjoying the live music.<\/p>\n
Alumni Kenzie Lopez, Class of 2015, came for the good food, but also to stay connected with her favorite school.<\/p>\n
\u201cThis place changed my life, and the chili is good too,\u201d she said. \u201cThis school is like a family to me, and these celebrations keep me connected.\u201d<\/p>\n